Alan Richardson

Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok. Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
A high-quality curry is key to this recipe's success. I prefer curry paste, which I think has greater depth of flavor than curry powder. Be sure to stir the coconut milk in the can; the cream always floats to the top.

The egg in this fried rice is cooked by a super easy method. Rather than being made like the classic egg "crêpe," the egg is cooked right in the well of the rice, which creates a much more delicate texture.

Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok.
Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
For Young's article on Cantonese cooking, click here.
Chef Yip Wing Wah, of the Spring Moon Restaurant in Hong Kong, garnishes these exquisite dumplings with a dollop of crab roe, which can be substituted for the carrots.

Editor's note:
The recipe and introductory text below are excerpted from Grace Young's book The Breath of a Wok.
Young also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
For Young's article on Cantonese cooking, click here.
Chef Lee Wan Ching of Yee Hen restaurant on Lantau Island, Hong Kong, taught me this recipe. Traditionally ginger is always cooked with broccoli — its warmth balances the coolness of yin vegetables such as broccoli. Just a small amount of ginger juice intensifies the flavor of the vegetables. To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.